Breakfast
Dairy-Free
Juices + Smoothies
Low-Fat Low-Carb Low-Sugar
Lunch
Vegan + Vegetarian
Avocado Melon Breakfast Smoothie
Prep: 10 mins
Cook: N/A
Cook: N/A
Servings: 2
The creamy texture of whipped avocado makes our foodie hearts beat faster. Plus, it adds a dose of healthy fats, fiber, and potassium. Did you know that in Brazil, avocado is commonly added to ice cream? So why not make your smoothie a Brazilian ice cream treat? Mmmmmmmm….
Ingredients
- 1 large, ripe organic avocado
- 1 cup honeydew melon chunks
- ½ lime, juiced (1 ½ tsp. lime juice)
- 1 cup organic almond milk (or use your choice of soy, cashew, coconut, cow or other milk)
- 1 cup organic plain low-fat yogurt
- 1 tablespoon honey
*Choose organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 414 | 21% |
| Fat (g) | 27 | 41% |
| Saturated Fat (g) | 4 | 20% |
| Carbohydrates (g) | 39 | 13% |
| Protein (g) | 12 | 24% |
| Sugars (g) | 26 | 0% |
| Fiber (g) | 11 | 44% |
Preparation
- Cut avocado in half, remove pit. Scoop out flesh, place in blender. Add remaining ingredients; blend well.
- Serve cold. (Keeps well in refrigerator up to 24 hours. If made ahead, stir gently before pouring into glasses.)
Tip
Create a "smoothie soup" by using half a cantaloupe as a bowl!
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